This blogpost was supposed to be on the last hands on workshop on popping pearls, however due to the Coronavirus situation, it was converted to a face to face session to discuss on “The Future Of Food”.
Each person within the group had an assigned article to read, and we first gathered with people from other groups who read the same article, to discuss current measures as well as future measures that are going to be implemented. The overall theme is discussion regarding the availability and sustainability of food in the coming years, as well as imbalance in the distribution of food in the world. The issue of food is localized, where countries in extreme poverty are malnourished, while first and second world countries are thinking of ways to deal with their food waste on a daily basis.
Food printing using food molecules – higher nutrition in a smaller quantity of foodÂ
Even though it is a pity we did not have a chance in a hands-on experience of creating popping pearls, the reading here gives some insight for us to imagine the process, or maybe try it at home by ourselves some day. So, reverse spherication involves the deposition of calcium solution into an alginate bath as a 2D pathway and then as a 3D geometry.
Gelation is the process that occurs when the juice-calcium solution is laid down slowly and carefully onto the surface of the bath using a pipette. After the addition of several layers of liquid, the formed part sinks due to its own weight and gel film forms over the top. This ends/terminates the formation as the juice & calcium is encapsulated completely in 3D. If the weight is insufficient to sink the material enough to seal the top, manual agitation can also be used to lower the material into the alginate solution completely. A perforated spoon is used to remove the geometry and rinsing in distilled water allows the gelation reaction to fully stop.
The surface tension of the calcium juice solution on the alginate solution causes the geometry to float.
This is more used in fine dining and can be used to create custom flavor configuration and geometries, which enables digital designs of edible onejcts that encapsulates these flavours. Different parameters can be controlled to produce various shapes and sizes of objects and more complex 3D structures successfully.
Recent developments in 3D food printing
Before hearing about 3D food printing, I knew 3D printing of objects existed and the mechanism is rather simple; create the design using software, send the data to the 3D printer when linked via a cable, and the printer brings your object to life by a layer-by-layer deposition of the feed material input. Within that is also several types of layering: Fused Deposition Modeling (FDM), Stereolithography Apparatus (SLA), Three-Dimensional Printing and Gluing (3DP), Selecting Laser Sintering (SLS), and Powder Binder Printing (PBP). As I realised, 3D food printing works in the same way, with the ink subtituted with food materials.
Sometimes, heat from the platform is necessary to cook the food.
The interesting part of 3D food printing is the customization of flavours and ingredients to match an individuals’ needs. However, this heightens to cost of 3D printing with the current technology as it is not a widespread use as of yet.
Currently, these printers are within a price range of $1000 to $5000. These machines would be made affordable with increasing research and development in this area to design higher quality printing machines.
The process needs to be hastened if it were meant to be used for production of food to feed the masses. It seems like this can be introduced into fine dining with the intricacy of the designs
The chemistry behind these layered structures are rather demanding. To date there are only 4 main kinds of 3D printers: triangle, rectangle cassette, (most common) rectangle pole and triangle claw.
Reasons why triangle structure is common and easily replicated is due to the simple structure and convenient maintenance, therefore low cost. But being a “rough” machine, its design and accuracy is compromised.
As with all new technology and potential solutions, 3D printing food products can alleviate by contributing to the supply of edible food. Instead of just relying of livestocks, agriculture, and farmed products.
A lot of variables are associated with a successful printing, such as the nozzle size and flow rate, as well as stability of the fresh ingredients. Phase transition temperatures are a crucial factor, but there is insufficient literature for the ingredients mixtures. There is a need for the ink used to maintain its integrity on the platform after extrusion.
This closely ties in with the article titled “Meat of Affliction”. Since food can be printed into all shapes and sizes, how about making them nutritious as well? The use of insect flour can be incorporated to create sustainable nutrition and visually appealing food, given their abundance in this world. It is a source of nutrition that we have yet to tap on a global scale. The extraction of basic carbohydrates and proteins from the insects, then using them to print into food resembling steak and chicken chop is much less laborous than the actual animal.
The meat of affliction – insects :O
This article introduces a very interesting and new idea called entomophagy, which is the consumption of insects. This act is seen as a potential solution to help combat food security issues and is currently being explored by start-ups in turning these insects into processed ones to the Westerners. Insects are currently seen as a counter measure towards global climate change and an alternative to sustain life if our food sources are insufficient to support the growing population on Earth.
However, the real challenge is whether we are able to dismiss the preconceived thoughts that we have about insects and their appearances, and consider them as our main choice for a meal instead?
This might take awhile to convert from wild sources of insects to rearing farms. As of now, Latin America has the highest level of consumption for insects, with a record high of 545 species in Mexico.
Not necessary that the insect has to be eaten whole, the protein or nutritional components of the insects can be extracted and converted to useful food items such as flour and sauces. Insects are viewed as a dystopian “meat of affliction” that isnt someone’s first choice, but due to a lack of choice.
By processing the insects beyond recognition of their original appearances, it aids in the inability of humans to associate insects with food and hence when chopped into sauce or powdered into flour, we are better able to accept that as our food source in the near future with increasing options available in the market.
Climate Change and Food security
Discussion on the food security and nutrition with sustainable development within the United Nations has helped to identify certain drivers of the food system being population growth and alterations in consumption patterns
A new concept introduced here is the silvopastoral system that works on crop and livestock management. Adaptation is one of the better response solutions when it comes to dealing with climate change. Listed few solutions inlcude increasing soil organic matter content, changing crop variety, improving water management.
Overall
I personally feel that in terms of changing our way of looking at food, entomophagy is a possible source of nutrition, with the idea being slowly introduced through use in food items that conceals their original appearance, and easing the integration of this exotic species into our food choices. If these products were masked and had food produced by 3D printing technology and relatively affordable, I might consider substituting a portion of my meals with these products and shift away from total reliance on agriculturally farmed fruits, vegetables, staples and protein sources such as meat.
Watch “The Platform” for some gory scenes reflecting capitalism and its resulting food system of those in ruling power in contrasts to those in poverty.